Homemade Chocolate Spread (Chocolate Paste)

Since I started my baking journey, I realized that I needed some ingredients to make cake, bread, or other sweet desserts, and one of the very important thing was the food coloring. Some colors that I needed are red, green, pink, and of course…………..chocolate. Well, especially chocolate since I’m a chocolate lover. Fortunately, my boy already started to like chocolate too and now I can make chocolate bread or cake and he would gladly eat them all.

If you know me through my posts, then you will know that I prefer anything natural or homemade if it is possible. To be honest, I don’t like to buy food coloring because I don’t know what are the ingredients inside those small bottles, and mostly………..I never likes the smell of store bought food coloring.

So far, I’ve made green color from pandan leaves (and the smell was so good and I will definitely share the recipe later) and this chocolate paste. This is actually chocolate spread, but can also be used as chocolate paste to give the lovely chocolate color in cakes and bread. Some of the desserts that I’ve made with this homemade chocolate paste are: swiss roll, Indonesian blossom steam cake, and Mexican buns.

The taste so good that I can’t stop licking the spoon every time I’m going to use it for my cakes and bread. You can also spread this on white bread and croissant and believe me, it will taste so good…………………….I didn’t do that because I knew I would never be able to stop before the I finished the whole chocolate spread inside the jar………………..

*Original recipe was taken from sugarhero.com with some modification


  1. 1/4 cup water
  2. 1/2 cup sugar
  3. a pinch of salt
  4. 1 tbsp cocoa powder
  5. 1 tsp vanilla essence
  6. 100 gr unsweetened dark cooking chocolate, chop into cubes
  7. 140 gr unsalted butter


  1. In a small saucepan, add water, sugar, cocoa powder, and salt
  2. Place on low heat and stir until smooth and no lumps from sugar and cocoa powder. Keep stirring until reaches a simmer
  3. Turn off he hat and immediately add vanilla essence, dark cooking chocolate, and butter. Stir with a wooden spatula or whisk until the mixture is completely smooth
  4. Refrigerate the mixture until it thickens, and let it sit in room temperature for a while before using it

Chocolate Milkshake with Chocolate Syrup and Vanilla Ice Cream


My husband and I, we both love chocolate, especially chocolate ice cream, and now we still wonder why our son doesn’t inherit this from us, hahaha………..When he was younger, he would refused to try eating or drinking anything that has chocolate inside, from biscuits, cake, milk, and even ice cream, but right now he starts to eat small amount of chocolate biscuit and sometimes willing to drink chocolate milk (very rarely though). The one thing that he still refuses is chocolate ice cream and milkshake……………………but why???? those are one of the yummy things ever created in the world, am i rite???

Right now, my husband and I are already reducing the consumption of chocolate ice cream, cakes, biscuit, milk, and even milkshake. Somehow, I didn’t know how, last week I suddenly really wanted to drink chocolate milkshake since it was oh so hot in here (and I wondered if the Equinox or extreme heat had really gone or not). I had vanilla ice cream in the freezer for my son (I don’t like vanilla ice cream and my son only likes vanilla ice cream, so I usually only have this kind of ice cream in my freezer). Since I never really like vanilla ice cream, I wanted to make something chocolaty out of it.  So I bought a bottle of chocolate syrup and a small packet of Oreo to accomplish my mission, hahaha……….and this was the outcome:


So now, let’s make chocolate milkshake:


  1. 100 ml plain milk
  2. 2 cups vanilla ice cream (soften is better – take the ice cream our of the freezer few minutes before making the milkshake)
  3. 1/4 cup chocolate syrup (I used Hershey’s chocolate syrup)
  4. 2 Oreo biscuits, crushed to make crumbs (optional)


  1. 30 minutes to 1 hour before making the milkshake, place the glass in the freezer and allow them to get really cold. After it is cold enough, pull the glass and spoon chocolate syrup into the bottom of the glass and use the back of the long spoon to coat the sides of the glass. Place in freezer for another 15 t0 30 minutes. This is for decoration only and optional
  2. Place all the ingredients inside a blender, and process until all are mix well and smooth
  3. Transfer to a glass
  4. Add Oreo crumbs on top of the milkshake  (this is also optional, but it is nice to eat the cookie crumbs with this cold chocolate drink)
  5. Other option: put the drink back to the freezer for another 30 minutes or until it’s thick and creamy and you’ll get a delicious chocolate ice creamIMG_2535




Strawberry Milkshake


I love Korean strawberries, and so does my son. They are sweeter than any other strawberries that we had tried before. No wonder that my boy can finish the whole packet very quick all by himself, even though he generally doesn’t like to eat fresh strawberries because they tend to be very sour.

I learned about Korean strawberries when I started watching a reality show from Korea, which was “The Return of Superman” and it has been my favorite show so far. It is about daddies taking care of their little children without the help of the mothers for 48 hours. All the children are cute and funny and the show is always entertaining……………….but most of all………….they all like to eat big juicy strawberries and will fight for every strawberry left on the plate with whoever stands between them and the strawberry, hahaha………….

Watching the children eating the strawberries always make me wonder if the strawberries were really that good. After that, I read some comments that Korean strawberries are different because they are sweeter than any other brands. I also found out that I could actually find this type of strawberries in the local supermarket when they are in season, so we had been eating fresh Korean strawberries since then.

Unfortunately, nowadays these strawberries are almost off season, so they are not as good as before (not as sweet as the months before), but we still love them anyway because they are still better then any other strawberries in the supermarket. Last week, I couldn’t find them in Fair Price Supermarket, so I though I won’t see them again until December or even next year, but fortunately they were on sale in Giant Supermarket (this was probably the sign that there will be no more strawberries until the next harvest time). I bought 2 packets of them and decided to try making strawberry milkshake because it was so hot that day (one of the hottest month as I read in the news). It was so good and refreshing drinking strawberry milkshake in the super hot day like that day. So, here is how I made strawberry milkshake:


*This recipe is for 2 glasses*


  1. 250 gr fresh strawberries and some more for garnishIMG_0505
  2. 1 tbsp sugar
  3. 200 ml cold plain milk (I used low fat milk)
  4. 1 1/4 cup vanilla ice cream
  5. 100 ml strawberry milk (optional)


  1. Place the strawberries in a colander. Wash them under clean running water. Slice each strawberry into 4 0r 5 IMG_2301
  2. Sprinkle 1 tbsp of sugar over the strawberries. Put the strawberries in the freezer for about an hourIMG_2302
  3. Chill the glasses for the milkshake in the freezer for 1 hour
  4. When the strawberries have frozen solid, put them in the blender with 200 ml of milk. If the strawberries are very sour, add 1 tsp of sugar. Blend until smooth
  5. Turn off the blender, add vanilla ice cream and stir with a spoon
  6. Add 100 ml strawberry milk (or plain milk) and blend thoroughly. Stir or shake the blender if necessary if it gets stuck or won’t blend very well.
  7. Pour the milkshake into the chilled glasses and garnish with fresh strawberries


Vanilla Milkshake


It’s been very hot these days. I read in the whats app group that the temperature will fluctuate to 40 degrees Celsius in the next few days due to the sun directly positioned above the equator line. No wonder we are very attached to the air con lately……………..we also thought that the air con might be broken because it still felt hot inside the room, but apparently that wasn’t the case, it was purely because the weather outside had been hotter than usual.

Besides drinking lots of water (we get thirsty easily in this terrible weather), we also crave for cold drinks, ice cream, and also cold cut fruits with lots of water inside like watermelon (cold watery watermelon is the best fruit to fight the heat). Then what else? Like I said………………………….ice cream, any kind of flavors, but my favorite is mango ice cream. Who can resist the cold ice cream in this hot weather?

So yesterday, when I did my grocery shopping, I didn’t forget to take home a pint of vanilla ice cream which is my son’s favorite and also the only ice cream flavor that he likes so far. I planned to make vanilla milkshake which is also one of his favorite drink and (again) the only milkshake flavor that he likes.

He usually buys this drink whenever we come back to Jakarta especially when we eat in Pizza Hut. Since buying a glass of vanilla milkshake in here is not as cheap as in Jakarta, I decided to try making it myself today……………….and it was very easy actually, too bad I just found out today……………………..

I never liked vanilla milkshake as I don’t like milk (especially the plain one), and I’m not a big fan of vanilla ice cream. But surprisingly, I kinda liked what I made today and could finish almost 1 glass of this milkshake. I did feel that the taste was better than the one we usually bought at the restaurants. I think it was because I could manage the amount of milk, ice cream, and sugar by myself. Also, it was still cold and creamy and thick even after few minutes unlike the ones from the restaurants (we’ve tried several vanilla milkshake from different restaurants in Jakarta and in where we live now). My son also said it was very good and refreshing, and of course he finished the whole glass by himself.

So next time, whenever he wants vanilla milkshake, I’ll just make one myself. It is very simple and very easy to make.



  1. 200 ml chilled plain milk (put the milk in freezer at least for 30 minutes or until it almost turns into ice)
  2. 1 3/4 cups of vanilla ice cream
  3. 1/2 tsp sugar (or 1 tsp if you like it to be sweeter)


  1. Keep the glass that you’re going to use for the milkshake in the freezer for at least 1 hour. This will keep the milkshake frosty as you sip it

    Fresh from the freezer
    Fresh from the freezer
  2. Using a blender, blend all ingredients together until smooth (for about 30 seconds)
  3. Taste it before pouring it into a glass. To make it thinner, add milk. To make it thicker, add ice cream. If it’s not sweet enough, add sugar
  4. Serve in tall glass with a straw and spoon


Strawberry Smoothie

I saw big, fresh, and red strawberries at the supermarket a few days ago, and I was tempted to buy 1 (big) package of strawberry. Too bad they were very sour (as usual). It’s really hard to get sweet strawberries these days. Since none of us likes sour fruits (except mango………the sour ones are just perfect for rujak, which made me crave for Indonesian rujak right now), I decided to blend the strawberries with milk and ice cream. It was a perfect drink for a very hot day like this.


  • 10 big strawberries, put in a bowl and add 5 tbsp sugar. Combine strwaberries with sugar and chill in the fridge or freezer  for one night
  • 400 ml fresh milk (cold)
  • 1 tbsp vanilla ice cream
  • 1 tbsp strwaberry ice cream



  1. Put strwaberries and (including the syrup created by the sugar) and milk in a food processor
  2. Blend together until smooth
  3. Add ice cream and blend again
  4. Add sugar if necessary
  5. I don’t like the small strawberry granules, so I always strain the drink before serving it into a glass
  6. Enjoy the drink



Chocolate Vanilla Pudding

Chocolate Vanilla Pudding

Do you want to make pudding but you don’t have the pudding powder a.k.a Agar-Agar Swallow Globe ? Well don’t worry, because this pudding recipe doesn’t need the pudding powder.

Whether you serve this hot or cold, they’re still great……so it’s suitable for hot or cold weather. It’s a very soft pudding and resemble those which usually served in wedding receptions. So, if you’ve been to wedding receptions and ever wonder how they make “the soft black and white pudding that tastes like chocolate and vanilla mousse”, well…..here’s the recipe:


Chocolate Pudding

  • 1/4 cup sugar
  • 1/8 cup cocoa powder
  • 1.5 tbsp corn starch
  •  1/4 tsp salt
  • 80 ml + 245 ml fresh milk
  • 1/2  large egg
  • 1 tsp vanilla crystal (double the portion if using vanilla essence)

Vanilla Pudding

  • 1/8 cup sugar
  • 1.5 tbsp corn starch
  • 1/4 tsp salt
  • 80 ml + 245 ml fresh milk (to increase the vanilla flavor, I used 200 ml UHT vanilla milk and 125 fresh milk. My vanilla milk is already has sweet taste, so I reduced the sugar by 1 tbsp)
  • 1/2  large egg
  • 1 tsp vanilla crystal or 1/2 tsp if using vanilla milk(double the portion if using vanilla essence)

Method for making chocolate pudding:

  1. In a bowl mix together sugar, cocoa powder, cornstarch and salt
  2. In another bowl beat egg and add 80 ml milk and stir well / whisk
  3. Gradually add milk mixture over the cornstarch mixture and whisk to dissolve well
  4. Bring to boil 245 ml milk in a saucepan (do not stir) over medium heat
  5. Remove from heat and gradually add the egg mixture over the hot milk while whisking the whole time
  6. Place it over low heat and stir constantly until the mixture thickens (about 5 minutes) and boil
  7. Remove from heat and add vanilla, stir
  8. Strain to remove all lumps
Step 1&2 (top left) – Step 3 (top right) – Step 4 (bottom left) – Step 5 (bottom right)
Step 6 (left) – Step 8 (right)

Method for making vanilla pudding:

  1. The same as making chocolate pudding, but this time without adding the cocoa powder
Vanilla Pudding
Vanilla Pudding

Serve warm or cold by store the pudding in freezer for at least 3 to 4 hours